Steve Jayson, Vice President, Corporate Executive Chef for Universal Parks and Resorts recently asked fans on Facebook to vote which Halloween inspired recipe they would like to see them share and you guessed it, Bat Wings were the winner!
Chef Steve has been kind enough to share is recipe for Asian-inspired “Bat” Wings. These Bat Wings are sure to be a hit at your Halloween party.
Here is a quick video of Chef Steve showing you how can make Bat Wings at home. When you’re ready to give it a try, scroll down for a printable recipe.
Enjoy!
[youtube=http://youtu.be/z8vC2nTYFTY]
HALLOWEEN HORROR NIGHT BAT WINGS Prep Time: 24 hours, 30 minutes Cook Time: 35 minutes
Ingredients
8 whole chicken wings (tips included)
12 ounces soy sauce (low sodium is recommended)
1 cup brown sugar
¼ cup chopped scallions
2 tbsp chili sesame oil (or plain sesame oil)
2 tbsp garlic chopped (fresh is best, but also available in tubes near fresh herbs in the produce aisle)
2 tbsp fresh ginger chopped (fresh is best, but also available in tubes near fresh herbs in the produce aisle)
¼ cup Sriracha sauce
2 tbsp honey
3-4 drops black food coloring
Directions
Step 1: Marinating In a medium bowl, whisk soy sauce, brown sugar, scallions, sesame oil, ginger, garlic, sriracha, honey and food color in a bowl until sugar has completely dissolved.
Reserve half of marinade for glaze.
Place the chicken wings in a large sealable bag and pour half the marinade mixture over the wings. Seal the bag and mix it up to evenly distribute the marinade. Put this bag in a second plastic bag and seal to keep it from leaking, and place in the refrigerator to marinate for up or up to 24 hours. Mix up the wings in the bag up a couple times to redistribute marinade throughout the marinating time.
Take the bag out of the refrigerator and allow the chicken to come to room temperature before cooking (30 minutes should be enough). Preheat the oven to 400°F.
Step 2: Sauce-Making, Baking & Basting Before the wings are baked, in a sauce pan on medium heat add the remaining half of the marinade, bring to a boil. Lower heat slightly and allow to reduce by half.
Line a large baking sheet with aluminum foil. Remove each wing from the bag and pat the excess marinade off each wing with a paper towel, extend each wing so it is not overlapping on the baking sheet, skin side up. Arrange all the wings without crowding (roast in batches if necessary). Brush with marinade. Cook the chicken in the preheated oven for 20-25 minutes, basting as detailed below.
Baste the chicken with this sauce 10 minutes after it has been in the oven, and every additional 5 minutes until chicken is fully cooked (juices should run clear when pricked by a knife) and the glaze should look thick.
Once cooked through, broil chicken on low broil for 2 minutes to crisp glaze if necessary, remove from the oven and allow to rest for 5 minutes before serving immediately